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Your Previous Questions Answered, continued

baby KurmaWho is that pictured on the right? No, it's
not Alfred Hitchcock as a baby. And nor is it
the star of "Frasier" in younger days.
Here's a clue: notice his determined grasp of the food in his left hand. Shape of things to come? Move your mouse over to find out.


"Can you tell me what rennet is? Apparently it
is in most cheeses. My vegetarian friends say that I shouldn't be eating it 'cos it's made from sheeps stomachs. Yuk!"
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"Do you feel that to be a true vegetarian, one should really be a vegan? Your thoughts on this would be of great help to me."
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"To make a 16oz. milkshake using whole milk, whipping cream and fresh fruit, how much of each ingredient would you use?"
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"A friend of mine recently pointed out that some of the food available for our kids at their school canteen might be genetically engineered. What would you do about this if this were happening in your kids' school?"
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"I was wondering if you can tell me where I can find the recipe for the dish on the cover of your cookbook Great Vegetarian Dishes . It looks like eggplant and curd cheese, but I cannot find it in the cookbook!"
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"I have your cookbook Cooking with Kurma . I wanted to make the muffins in one of your cookbooks, but noticed one of the ingredients you list is 'self-raising flour'.
I don't know what that is...?"
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"Kurma, do you have any opinions about the pros and cons of pasteurisation and homogenisation of milk?"
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"What should I do so that my sabudana khichari does not become like a sticky paste?"
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"Is there a secret to good gulab jamuns? And is there one part of the process that makes or breaks?"
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"What exactly does Kurma mean?"
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"I was browsing through the newspaper archives in Melbourne and I found this photo
of you getting dragged away by the police! Would you like to publish it on your website?"
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"Could you please tell me the recipe for that yummy semolina dessert that they make at the Hare Krishna Crossways Restaurant in Melbourne. It's my favourite food!"
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"Can you please give me step-by-step instructions on how I can make rasgoolas."   
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"I have a question about dosas. My mother used to cook them with a lovely crust, but I have not been successful. Do you know what gives them the reddish brown color to its surface?"
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"I am making a cheese and fresh/dried fruit platter for a party. What combinations do you suggest?"
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"Can you tell me what is the hindi name of buckwheat?"
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